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Devour December 2016

Kitchen Table’s Empanadas

The empanada, which according to legend, originated in Galicia, Spain in the sixteenth century is still baked or fried in many countries around the world. When it comes to options for their fillings, the sky is the limit. Chef/owner Javier Chavez of Kitchen Table uses seasonal squash, corn, roasted chilies, asadero cheese and salsa verde. All these delicious and vibrant ingredients are captured in a pocket made of masa then fried to perfection. The result is this must-have starter at Kitchen Table.

Kitchen Table, 1716 Horizon Ridge Parkway, Henderson. 702-478-4782.

 

A5 Wagyu Nigiri

The rare A5 grade Japanese Black Wagyu cattle are fed sublimely and raised with scrupulous care. A good balance of fat, extremely smooth texture, and juicy flavor spreads evenly in the mouth. These are the unique characteristics of the highest quality Japanese beef. Executive chef Joseph Elevado at Andrea’s presents this exotic and acclaimed beef in the Wagyu nigiri as one of this fall’s featured dishes.

Andrea’s, Encore at Wynn, 3131 Las Vegas Blvd., S. Las Vegas. 702-770-5340.

 

The Southern Gentleman Cocktail

Yee-haw! Las Vegas is Cowboy Town once again, the Wrangler National Finals Rodeo has rolled into town. Throughout this ten day spectacular, The Cosmopolitan, Las Vegas, an official hotel sponsor of the competition, has their Chandelier Bar prepare a variety of cowboy themed cocktails. The Southern Gentleman is a play on the Old Fashioned with Whiskey, an Italian liqueur and warm baking spices.

Recipe:

  • 1 oz Gentleman Jack
  • 1 oz Amaro Melletti
  • ½ oz Fig & Cinnamon Syrup
  • Dash cayenne pepper

 

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